General Dietary 1 (Per Diem)- Variable Shifts

General Dietary I

Salary Range: $35.41 - $40.41 + applicable differentials

Division: Food and Nutritional Services

Job Title: General Dietary I - Job Code: 609

Position Summary: The general dietary I employee performs a variety of patient and non-patient food services and dish room duties, as well as other related tasks, in order to meet the needs of our patients and other customers. In addition to performing the essential functions listed below, may also be assigned other duties as required.

Statement of Accountability: Reports to: Food Service Supervisors

Qualifications: Education: High school graduation with sufficient education to insure literacy in order to read and understand written instruction and write legibly. Work Experience: Preferred: Knowledge of basic nutrition, constitution of modified diets, institutional food handling, sanitation standards and previous acute hospital food service experience.

Essential Job Responsibilities:

Achieving Results: Key Components: assess, plan, evaluate, demonstrate initiative, quality of work, productivity - Assemble prepared food for general, modified and age specific patient diets, cafeteria, vending and special functions. Receive written and oral instructions concerning type and quantity of foods to be prepared and portion sizes. Wash and clean fresh fruits and vegetables. Use kitchen equipment or hand utensils to peel, dice, shred or slice foods as indicated on recipes. Prepare and arrange ready to eat foods in an attractive appetizing manner. Appropriately cover, label and store food until meal service. Assist in preparing or dishing up ready to eat foods, beverages, nourishments or formulas. Take food, formula and/or equipment inventories, receive, store and rotate supplies. Prepares special diet foods accurately to follow necessary diet restrictions and age requirements. Prepares food as specified on tally sheets (type, quantity, and quality). Stock patient areas nourishment centers with designated levels of food items.

Demonstrates Skill: Key Components: competency, job knowledge, organizational skills, analytical skill, management of information, employee & patient safety - Assist on tray line as needed. Follow patient meal standards and directions on menus to provide foods to fulfill patients' diet order and requests. Deliver food carts to patient areas as specified. Check trays with nursing for correct diet and room numbers for each patient. Deliver patient meals and nourishments to bedside. Check patient's identification band or ask name. Retrieve used trays from patient rooms and units. Return patient carts to dish room.

Planning & Coordinating: Key Components: delegates, decision making, problem solving, management of resources - Use good judgment when handling problems such as with patient trays, diets and food preparation.

Professionalism: Key Components: dependability, interpersonal skills, teamwork, patient first ethic, customer service, communication skills, punctuality/attendance, receptiveness to criticism, judgment, confidentiality - Communicate effectively with patients, auxiliary staff, nursing, housekeeping, and co-workers. Communicate effectively with patients and families of various age groups by modifying the delivery and complexity of information needed. Prepare and keep cafeteria counters and food bars stocked and clean for each meal period and break times as assigned. Address clientele in a pleasant respectful manner and give directions or information as needed. Prepare order sheets for supplies. Process all money transactions accurately.

Improving the Organization: Key Components: performance improvement, quality initiatives - Participates in quality and process improvement activities. May be assigned to serve on Process Improvement teams. Responsible for attending department meetings and in-services and reading bulletin boards and posted materials.

Self-Development: Key Components: maintain license/certification, education and training - Complete annual in-services for the hospital and department.

Regulatory Compliance: Key Components: JCAHO, Title 22, OIG, HIPAA, State/Federal laws, hospital policies - Wash dishes for patients and guests. Scrape, load, stack and put clean dishes and utensils in proper storage area. Wash pots, pans and utensils with machine or by hand as needed, air dry and return them to proper storage. Dispose of trash and garbage as needed. Mop floors, clean walls, walk-in storage areas and refrigerators. Clean kitchen, dish room and storerooms. Clean equipment. Disassemble, clean and reassemble slicers, grinders and blenders. Clean tables and chairs in cafeteria. Defrost and clean freezers and refrigerators as needed. Complete special cleaning as assigned. Keep area you are working in clean and orderly.

Physical Requirements:

Job # 609 Job Title General Dietary I

1. Physical Activities General description . Show average time (0 8 hours) per workday.

1. Sitting: None /minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
2. Walking: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
3. Standing: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
4. Bending: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
5. Squat, kneel, None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) crawl:

1. Weight lifted / force exerted . Show average time (0 8 hours) per workday:

1. 0 -25 lbs. (light): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
2. 26 - 50 lbs. (med): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
3. 51 + lbs. (heavy): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
4. Describe type of activity: Pushing/Pulling Reaching above shoulder level Lifting Carrying.

1. Details of heaviest item/activity:

1. Repetitive use of hands. Show average (0 8 hours) / workday:

1. Both hands: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
2. Dominant only: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs))
3. Dexterity: Simple grasping Power grasping Fine manipulation.

Describe any special activity:

1. Repetitive use of feet (other than walking/standing), i.e. foot control. Show average time (0 8 hours) workday:

1. Right Left Both None/minimal (0-1) Occa sional (1-2) Frequent (3-4) Continuous (5+ Hrs)

Describe any special activity:

1. Vision requirements : Basic Vision Requirements; including Close Vision (clear vision at 20 inches or less) and Distance Vision (clear at 20 feet or more).

Specific Vision Requirements:

1. Color Vision (ability to identify and distinguish colors)
2. Peripheral Vision (ability to observe up/down or left/right while eyes are fixed on a given point)
3. Depth Perception (three-dimensional vision; ability to judge distances and spatial relationships)

Describe any special vision requirement:

1. Hearing requirements : Basic Hearing Requirements; including ability to hear alarms and pages, ability to hear communications, requests or instructions from patients, staff or public.

Describe any special hearing requirement:

1. Work Environment - This job requires exposure to the following environmental conditions:

1. Blood or body fluids e. Toxic or caustic chemicals i. Electrical shock risk.
2. Wet, humid conditions (non-weather) f. Outdoor weather conditions j. Risk of radiation
3. Work near moving mechanical parts g. Extreme cold (non-weather) k. Vibration
4. Fumes or airborne particles h. Extreme heat (non-weather)

1. Noise level for work environment is: Very Quiet Quiet Moderate Loud Very Loud

Washington Hospital Healthcare System